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–+ servings
A white bowl filled with cooked shrimp, cilantro rice, and a mango-avocado salsa, garnished with fresh cilantro, set on a white surface.
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5 from 1 vote

Chili Lime Shrimp Bowls

These chili lime shrimp bowls marinate shrimp in a chili lime spice blend, sear until charred, and serve over cilantro lime rice with fresh mango avocado salsa. A vibrant, easy dinner ready in 25 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: bowls, shrimp, tex-mex
Servings: 4
Calories: 350kcal

Equipment

  • Skillet
  • Bowl

Ingredients

The Shrimp Marinade

  • 1.5 lbs raw shrimp peeled, deveined, and tails removed
  • 2 tbsp olive oil
  • Juice of 1 lime about 2 tbsp
  • 1 tsp salt
  • 1 tsp chili powder or more to taste
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2 tsp minced garlic

The Mango Avocado Salsa

  • 1 large mango diced
  • 1 large avocado or 2 small, diced
  • 1/4 cup red or white onion finely diced
  • 2 tbsp fresh cilantro chopped
  • 1/2 jalapeño seeded and minced, optional
  • 2 tbsp fresh lime juice
  • 1/2 to 1 tsp salt to taste
  • 1/4 to 1/2 tsp chili powder

Serving Options

Instructions

  • In a small bowl, whisk together the olive oil, lime juice, salt, chili powder, cumin, paprika, and minced garlic. If you want extra sauce for drizzling, set aside 1 to 2 tablespoons before adding the shrimp.
  • Add the shrimp to the marinade and toss to coat. Marinate for 10 to 15 minutes only. Do not marinate longer or the lime juice will begin cooking the shrimp.
  • While the shrimp marinates, combine the diced mango, avocado, onion, cilantro, jalapeño if using, lime juice, salt, and chili powder in a medium bowl. Toss gently and taste and adjust seasoning as needed. Set aside.
  • Heat a large skillet over medium-high heat with a drizzle of oil. Cook the shrimp in a single layer for 1 to 2 minutes per side until opaque and lightly charred. Work in batches if needed. Do not overcrowd the pan.
  • Divide the rice between bowls. Top with the cooked shrimp and a generous scoop of mango avocado salsa. Finish with extra cilantro and a squeeze of fresh lime.

Notes

  • Do not marinate the shrimp for longer than 15 minutes. The acid in the lime juice begins denaturing the proteins in the shrimp, and the texture becomes mealy rather than snappy and tender.
  • Cook the shrimp in a single layer in batches rather than crowding the pan. Crowding drops the pan temperature and produces steamed rather than seared shrimp with no char.
  • Use ripe but firm avocados so the salsa holds its shape when tossed and scooped.
  • If the mango is very sweet, add a little extra lime juice or salt to the salsa to balance the sweetness.

Nutrition

Calories: 350kcal | Carbohydrates: 17g | Protein: 33g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 2208mg | Potassium: 657mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1480IU | Vitamin C: 28mg | Calcium: 151mg | Iron: 2mg